choose your personal experience
In a large saucepan, add water, spices, tomato, MAGGI Chicken Stock cubes and ghee. Bring to boil and simmer over low heat for 15 minutes.
Put the Yemeni rock pan over high heat until is very hot. Add in the bread and pour over the prepared stock. Stir bread with the stock until the bread absorbed as much as possible from the stock.
Sprinkle red habashi chili powder on top. Serve immediately.
Per Portion of 300g
Click on the menu icon to open and browse the site menu.
You can click on it from any page.
You can change how you view the site by clicking on the List icon as shown. You
are now in the Grid view.